Name: Philly Cheesesteak Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 bell peppers, halved and seeded (green or red); 1 lb thinly sliced steak (ribeye or sirloin); 1 medium onion, thinly sliced; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 1–2 tbsp olive oil or butter; 8 slices provolone cheese; Salt and black pepper, to taste; Optional: 1 tbsp Worcestershire sauce; Optional: Fresh parsley, chopped (for garnish)

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Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich that I love making when I’m craving bold, cheesy comfort food without the bread. Juicy bell peppers are filled with tender shaved beef, sautéed onions, mushrooms, and melty provolone — all baked to perfection. It’s everything I love about a Philly cheesesteak, packed into a wholesome pepper.

Why You’ll Love This Recipe

I love how this dish gives me all the flavor and satisfaction of a cheesesteak while keeping things lighter and gluten-free. The peppers add a fresh, slightly sweet contrast to the savory filling, and the gooey cheese pulls it all together. It’s easy to make, great for meal prep, and it works as a hearty lunch or dinner. Plus, it’s all done in one pan with minimal cleanup. Philly Cheesesteak Stuffed Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers (halved and seeded — I like using green or red)
Thinly sliced steak (ribeye or sirloin work best)
Onion (thinly sliced)
Mushrooms (sliced)
Garlic (minced)
Olive oil or butter
Provolone cheese slices
Salt and pepper
Optional: Worcestershire sauce, fresh parsley for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I slice the bell peppers in half lengthwise and remove the seeds and membranes. I place them cut-side up in the dish and bake for about 10 minutes to soften slightly.
While the peppers pre-bake, I heat olive oil in a skillet and sauté the onions and mushrooms until they’re soft and golden. I add garlic and cook for another minute.
I add the thinly sliced steak to the skillet, season with salt and pepper, and cook just until browned (it cooks fast). I sometimes splash in a little Worcestershire sauce for extra flavor.
I spoon the filling into each pepper half and top with provolone cheese.
I return the peppers to the oven and bake for 10–15 more minutes, or until the cheese is melted and bubbly.
I let them rest for a couple of minutes before serving, and garnish with parsley if I want a fresh touch.

Servings and timing

This recipe makes about 4 servings (1 pepper per person). It takes 15 minutes to prep and 25 minutes to cook, so I usually have it ready in 40 minutes or less.

Variations

I sometimes add cooked rice or cauliflower rice to the filling to make it more substantial.
For a spicy twist, I add sliced jalapeños or use pepper jack cheese.
I’ve made it with ground beef instead of sliced steak for a budget-friendly version.
Swiss or mozzarella cheese works great if I don’t have provolone.
I’ve also served the filling in mini bell peppers as a party appetizer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven or microwave until hot. If I’m reheating in the oven, I cover them with foil to keep the cheese from over-browning.

FAQs

Can I make this ahead of time?

Yes, I often prep the filling and assemble the peppers ahead of time, then bake them fresh when I’m ready to serve.

What’s the best cut of beef for this recipe?

I use thinly sliced ribeye or sirloin. If I can’t find pre-sliced steak, I partially freeze a steak and slice it thin myself.

Can I freeze stuffed peppers?

I freeze them after baking. Once cooled, I wrap them tightly and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven.

Do I have to pre-bake the peppers?

I like pre-baking them for 10 minutes so they’re tender but still hold their shape. If I skip this step, they’ll be firmer after baking.

What can I serve with these?

I usually pair them with a green salad, roasted potatoes, or cauliflower mash for a complete meal.

Conclusion

Philly Cheesesteak Stuffed Peppers are a flavorful, low-carb twist on a classic that I love making any time I want comfort food without the heaviness. They’re easy, cheesy, and packed with savory steak and veggies — a recipe I come back to again and again when I want something both satisfying and simple.

Philly Cheesesteak Stuffed Peppers

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: American

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Description

Philly Cheesesteak Stuffed Peppers are a low-carb, gluten-free twist on the classic sandwich. Bell peppers are filled with juicy steak, sautéed onions, mushrooms, garlic, and melty provolone cheese — all baked to cheesy perfection.

Ingredients

4 bell peppers, halved and seeded (green or red)
1 lb thinly sliced steak (ribeye or sirloin)
1 medium onion, thinly sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1–2 tbsp olive oil or butter
8 slices provolone cheese
Salt and black pepper, to taste
Optional: 1 tbsp Worcestershire sauce
Optional: Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Halve and deseed the bell peppers. Place them cut-side up in the dish and bake for 10 minutes to soften slightly.
Meanwhile, heat oil in a skillet over medium-high heat. Sauté onions and mushrooms until soft and golden, about 5–7 minutes. Add garlic and cook for 1 more minute.
Add sliced steak to the skillet, season with salt and pepper, and cook until just browned, 2–3 minutes. Stir in Worcestershire sauce if using.
Divide the filling among the pre-baked pepper halves. Top each with a slice or two of provolone cheese.
Return to oven and bake for another 10–15 minutes, until cheese is melted and bubbly.
Let rest for a few minutes. Garnish with chopped parsley if desired and serve warm.